Mr. Masaaki Nunomiya, the master sake brewery Toji
and the president of research and development department had guided me the brewery tour.
He has been looking after the two different production sites;
The brewery in Nisikawa town which has more modern facilities and produces 2,800 koku
(= 280,000 magnum 1800ml sake bottles per year) and the other brewery in Asahi town,
which has much more traditional settings and makes 200 koku (20,000 magnum bottles).
Water qualities are slightly different in both places, Nishikawa town brewery makes
cleaner and lighter sake, whereas Asahi town one makes deeper flavor with fuller body.

This is Nuka pickled vegetable made by Ms. Wakako Suzuki, a director of Gassan Brewry.
The vegetables was grown in her garden as well.
It was amazing and i event got them to bring back to Tokyo...
President Kazuhira Shitara, Excective Director Mr. Junichi Suzuki and Ms. Wakako Suzuki,
Toji Mr. Nunomiya and everyone from the brewery, Thank you so much for welcoming me so warm.